Traditional Maritime Hodge Podge
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Butter1 small
Onion (roughly chopped)1 small
Garlic (clove)1.5 cups
Baby Carrots12 small
Whole New Potatoes1 cup
Heavy Cream1 tbsp
All-Purpose Flour1 cup
WaterDirections:
1
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes
2
Drain on a paper towel-lined plate
3
Crumble and set aside
4
Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat
5
Stir in the chopped onion and whole garlic clove
6
Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes
7
Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions
8
Place the green beans, wax beans, and carrots into the saucepan
9
Pour in the chicken broth and enough water to just cover the vegetables; season with salt
10
Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes
11
After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more
12
Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer
13
Dissolve the flour in 1/2 cup of water and stir into the soup
14
Cook and stir until the soup has thickened, 10 to 15 minutes
15
Serve with crumbled bacon